Five-spice duck & noodles

Name: Five-spice duck & noodles
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Ingredients: 2 Gressingham Duck Breasts; 1 tsp clear honey; 1 tsp red wine vinegar; ½ tsp Chinese five spice; 1 tbsp Vegetable oil; 1 garlic clove, peeled and bashed; 235 g pak choi, trimmed, bulbs halved lengthways; 1 tbsp oyster sauce; 2 nests Waitrose Fine Egg Noodles (125g); 1 tsp toasted sesame oil

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Serves2
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

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2 Gressingham Duck Breasts
1 tsp clear honey
1 tsp red wine vinegar
½ tsp Chinese five spice
1 tbsp Vegetable oil
1 garlic clove, peeled and bashed
235g pak choi, trimmed, bulbs halved lengthways
1 tbsp oyster sauce
2 nests Waitrose Fine Egg Noodles (125g)
1 tsp toasted sesame oil

Preheat the oven to 180 ̊C, gas mark 4. Use a sharp knife to score the skin of the duck breasts in a criss-cross fashion, then season on both sides. Heat a large frying pan over a medium-high heat and fry the duck, skin-side down, for 5 minutes, then turn and cook the other side for 2 minutes.
Meanwhile, mix together the honey, vinegar and five spice. Transfer the duck to a small roasting tin and brush all over with the five spice mixture. Roast, skin-side up, for 15 minutes. Remove from the oven and rest for 5-10 minutes.
While the duck is resting, wipe out the frying pan, add the vegetable oil and return to a medium-high heat. Add the garlic clove and pak choi and stir-fry for 4-5 minutes until just wilted. Stir in the oyster sauce and cook for 1 minute more until tender; discard the garlic clove.
Add the noodles to a pan of boiling water and simmer for 3 minutes. Drain, toss with the sesame oil and divide between 2 plates with the pak choi. Slice the duck breast and sit on top of the noodles, spooning over the roasting juices to serve.

Cook’s tip

Chinese five spice is a warming mix of fennel, clove, star anise, cassia and ginger. Try the honey, vinegar and five spice glaze on chicken wings too.